1/4/56

Goya, Mole Poblano, 8 OZ (Pack of 12)

Great Price for . Save on Goya. Goya, Mole Poblano, 8 OZ (Pack of 12) Review. Save up to 50%

Goya, Mole Poblano, 8 OZ (Pack of 12) Secret.


   Brand: Goya

Cheap Goya, Mole Poblano, 8 OZ (Pack of 12) Information



  • Goya, Mole Poblano, 8 OZ (Pack of 12)

Goya, Mole Poblano, 8 OZ (Pack of 12) Low Price



Goya, Mole Poblano, 8 OZ (Pack of 12)



Goya, Mole Poblano, 8 OZ (Pack of 12) Best Buy

Brand:
Goya
Our Price:
Goya, Mole Poblano, 8 OZ (Pack of 12) Compare Price
TheLatinProducts
.0
$38.55 (New)
Usually ships in 1-2 business days

Goya, Mole Poblano, 8 OZ (Pack of 12) Customer Rating
:


Discurso de Eva Hache en los Goya 2013 Video Clips. Duration : 13.93 Mins.



Discurso de González Macho en los Goya 2013.

Tags:



We recently purchased Goya, Mole Poblano, 8 OZ (Pack of 12) . We like Goya, Mole Poblano, 8 OZ (Pack of 12) is worth as We ever buy. I would highly recommend it We will buy it once more.

You will easily save. Goya, Mole Poblano, 8 OZ (Pack of 12) is nearly end deal. buy Goya, Mole Poblano, 8 OZ (Pack of 12) from Amazon.com You will save more with fast ship.

If you looking for cheap "Goya, Mole Poblano, 8 OZ (Pack of 12)" best prices. You can Buy Goya, Mole Poblano, 8 OZ (Pack of 12) Now. Cheap Goya, Mole Poblano, 8 OZ (Pack of 12) In Stock. :

31/3/56

Pacific Natural Foods All Natural Chowder Poblano Pepper and Corn -- 17.6 oz

Best Deal for $3.49. Save more Pacific Natural Foods. Choose Pacific Natural Foods All Natural Chowder Poblano Pepper and Corn -- 17.6 oz Review. Save up to 50%

Pacific Natural Foods All Natural Chowder Poblano Pepper and Corn -- 17.6 oz Cheapest


   Brand: Pacific Natural Foods    Original Price : $3.79    List Price : $3.49    You Save : 8%

Cheap Pacific Natural Foods All Natural Chowder Poblano Pepper and Corn -- 17.6 oz Specifications



  • Fire-roasted poblano peppers set a smoky tone for this chef's take on thisstylishly simple blend of sweet corn, potatoes and cream
  • Pacific Natural Foods

Pacific Natural Foods All Natural Chowder Poblano Pepper and Corn -- 17.6 oz Review



Fire-roasted poblano peppers set a smoky tone for this chef's take on thisstylishly simple blend of sweet corn, potatoes and cream. A pleasingly unexpected bite of chili pepper, cumin and cilantro adds a touch of complexity to the this take on the hearty, nurturing classic. Include some crusty, rustic bread for dipping and you have a wholesome and delicious mean in minutes.



Pacific Natural Foods All Natural Chowder Poblano Pepper and Corn -- 17.6 oz Cheapest

Brand:
Pacific Natural Foods
List Price:
$3.79
Today Offer:
Buy Now:
Pacific Natural Foods All Natural Chowder Poblano Pepper and Corn -- 17.6 oz Compare Price
Vitacost
.0
$3.49 (New)
Usually ships in 24 hours

Pacific Natural Foods All Natural Chowder Poblano Pepper and Corn -- 17.6 oz Customer Rating
:




If you looking for cheap "Pacific Natural Foods All Natural Chowder Poblano Pepper and Corn -- 17.6 oz" best prices. You can Buy Pacific Natural Foods All Natural Chowder Poblano Pepper and Corn -- 17.6 oz Now. Cheap Pacific Natural Foods All Natural Chowder Poblano Pepper and Corn -- 17.6 oz In Stock. :

30/3/56

Chili Pepper Seeds - How to Achieve the Best Germination Rates

Many people wrongly believe that growing hot chilli peppers from seed is extremely difficult and only for experienced gardeners. In fact the reality is that chilis are relatively easy to grow and are a great fun way to get into gardening or expand your existing gardening knowledge and try something new.

Germinating chili seeds requires two main requirements; heat and moisture. Without either of these two you will find that your germination rate tumbles.

Poblano

Moisture is a key requirement to kick start the seeds into life. It is essential that your growing medium is maintained at a relatively high moisture level (though not wet). Be sure to check the soil twice a day and if a little dry spray with a fine mist of water (as opposed to pouring water on which can water log your growing medium). A great way to get a head start in the germination process is to pre soak your pepper seeds over night in water. This helps to soften the shell or seed casing and will almost certainly help you speed up the germination of your chillies.

Chili Pepper Seeds - How to Achieve the Best Germination Rates

Heat is the second key requirement during pepper germination. Chinese varieties such as poblano or bhut jolokia require warmer temperatures than annum varieties and other vegetables. Aim to keep your seeds at around 30oC if possible. If you do not have a heated propagator some great places to put your seeds trays include on top the the refrigerator, on top of your pc monitors, in the airing cupboard, pretty much anyway that provides a good constant supply of heat. Remember that until germination has occurred the seeds do not require light so germination can take place in a pitch black area, so long as it is warm!

Chili Pepper Seeds - How to Achieve the Best Germination Rates

The author runs a website dedicated to chili peppers. If you would like more information or advice about chilli pepper seeds or any aspect of chillies please follow this link.

Rogelio Bueno Authentic Mole 18 oz.

Search Price for . Compare Rogelio Bueno. Best Buy Rogelio Bueno Authentic Mole 18 oz. Free Shipping. Save up to 70%

Rogelio Bueno Authentic Mole 18 oz. Best Buy.


   Brand: Rogelio Bueno

Rogelio Bueno Authentic Mole 18 oz. Free Shipping



Mexican gravy type mole sauce with chiles, nuts, spices, chocolate and seasonings.



Rogelio Bueno Authentic Mole 18 oz. Best Buy

Brand:
Rogelio Bueno
Our Price:
Rogelio Bueno Authentic Mole 18 oz. Compare Price
TheLatinProducts
.0
$10.36 (New)
Usually ships in 1-2 business days

Rogelio Bueno Authentic Mole 18 oz. Customer Rating
:




My wife decided to get one of Rogelio Bueno Authentic Mole 18 oz. . I like Rogelio Bueno Authentic Mole 18 oz. is smart as My wife ever buy. I would unquestionably recommend this product My wife hope bought it once again.

You will easily save. Rogelio Bueno Authentic Mole 18 oz. is available. bought Rogelio Bueno Authentic Mole 18 oz. from Amazon.com save more with very fast delivery.

If you looking for cheap "Rogelio Bueno Authentic Mole 18 oz." best prices. You can Buy Rogelio Bueno Authentic Mole 18 oz. Now. Cheap Rogelio Bueno Authentic Mole 18 oz. In Stock. :

29/3/56

Rogelio Bueno Mole, 8.25 oz.

Best Price for . Selection of Rogelio Bueno. Cheap Rogelio Bueno Mole, 8.25 oz. Sale. Save up to 75%

Rogelio Bueno Mole, 8.25 oz. Best Price


   Brand: Rogelio Bueno    List Price : low price to display

Rogelio Bueno Mole, 8.25 oz. Detail



Mexican gravy type mole sauce with chiles, nuts, spices, chocolate and seasonings. A Novamex product. Red mole. MOLE POBLANO The Mole Poblano or Mole Sauce is the National dish of Mexico and is reserved for special occasions. It is a meal that demands long preparation time and requires the use of a number of culinary skills. Mole was refined by the nuns of the Order of Santa Rosa in the City of Puebla in central Mexico to impress visiting politicial and church officials in the 17th century. Some consider mole paste the first barbeque sauce because of how it is used and on what kinds of foods it is applied.



Rogelio Bueno Mole, 8.25 oz. Best Buy

Brand:
Rogelio Bueno
Sale Price:
Rogelio Bueno Mole, 8.25 oz. Compare Price
TheLatinProducts
.0
$5.87 (New)
Usually ships in 1-2 business days

Rogelio Bueno Mole, 8.25 oz. Customer Rating
:


Como preparar el mole doña María, para que no sea tan dulce. Video Clips. Duration : 4.98 Mins.



Si te gusta el mole dulce, omite los chiles y solo muele la pasta con el caldo.

Keywords:


Buy Other Cheap Rogelio Bueno Mole, 8.25 oz. Price Sale



If you looking for cheap "Rogelio Bueno Mole, 8.25 oz." best prices. You can Buy Rogelio Bueno Mole, 8.25 oz. Now. Cheap Rogelio Bueno Mole, 8.25 oz. In Stock. :

28/3/56

How to Make Mexican Mole Sauce

Mole is the name for various Mexican sauce recipes and also for authentic Mexican food recipes containing such a sauce. This sauce has a complex flavor and is usually very thick. Salsas tend to be thin and chunky but mole is very different. If you like to make traditional Mexican foods, learning how to make mole can be rewarding.

Mole is often served over Mexican food like baked chicken or turkey. Enchiladas can also be baked in this sauce. It is often only made for special occasions like weddings or births, because the preparation can be quite labor intensive. Mole is a common offering to dead loved ones during Day of the Dead because of its association with holidays and festive occasions and its complex and special flavor.

Poblano

Types of Mole Sauce

How to Make Mexican Mole Sauce

Mole de cacahuete is a Mexican food recipe made from chilies and peanuts and served with chicken. Mole Amarillo contains various chilies, green tomatoes, tomatillos and more. Mole negro has lots of types of chilies, as well as chocolate, spices, herbs, seeds and nuts. This is one of the most complicated ones to make.

Mole chichilo contains avocado, corn dough, tomatoes, and chilies. Mole mancha manteles is flavored with lots of ancho chili and is served with pineapple and plantains. Mole coloradito is red and is flavored with almonds, tomatoes, banana, sugar, sesame seeds, and chilies. Mole rojo contains chocolate, oregano, pecans, tomatoes, and chilies, amongst other ingredients.

Mole poblano is perhaps the most common variety and this is made with ground seeds or nuts, spices, chocolate, chilies and more. Mole verde is made with toasted pumpkin seeds, lettuce, tomatoes, cilantro, and other ingredients.

Recipe for Mole Poblano Sauce

This is quite a spicy sauce and this recipe makes enough for several meals. Serve half a cup or one cup per person with meat, poultry, or seafood. Store cooled mole in an airtight container in the refrigerator for a few days.

What you will need:

4 dried red New Mexican chilies, no seeds, or stem 4 dried pasilla chilies, no seeds, or stem 1/2 cup almonds 1/4 cup raisins 1 chopped onion 2 peeled, chopped tomatoes, no seeds 1/2 corn tortilla, shredded 3 tablespoons olive oil 1/4 teaspoon ground coriander 1/4 teaspoon ground cloves 1/4 teaspoon ground cinnamon 2 tablespoons baking cocoa or 1 oz bitter chocolate 1 cup chicken broth 2 chopped cloves garlic 2 tablespoons sesame seeds

How to make it:

Mix the onion, garlic, chilies, tomatoes, almonds, raisins, coriander, cloves, cinnamon, and corn tortilla with half the sesame seeds and puree this mixture in batches until smooth in a food processor.

Heat the oil in a frying pan and saute the puree for ten minutes, stirring it often. Add the chocolate or cocoa, and the chicken broth, and then cook the mixture for forty five minutes over a very low heat. Serve the mole over chicken, turkey or your favorite meat or fish. Scatter the rest of the sesame seeds over the top, for garnish.

How to Make Mexican Mole Sauce

There are plenty of Mexican recipes which call for the additional of coconut. Coconut has an unmistakable tropical taste and it gives a wonderfully exotic flavor to many traditional Mexican foods.

MexicanFoodRecipes.org When it has to be Real Authentic Mexican Food

27/3/56

Mole Poblano Paste, 1 Kg Brick Each

Search This for . Angelina's Gourmet. Choose Mole Poblano Paste, 1 Kg Brick Each On Sale. Save up to 70%

Mole Poblano Paste, 1 Kg Brick Each Promotion.


   Brand: Angelina's Gourmet

Cheap Mole Poblano Paste, 1 Kg Brick Each Specifications



  • Mole Poblano Paste

Mole Poblano Paste, 1 Kg Brick Each Best Price



Mole is a rich sauce usually served with poultry. There can be many variations of this Mexican sauce. Our classic Mole is a blend of "The Trinity" (Ancho, Pasilla and Mulato Chiles), spices, nuts and chocolate. This Mole Paste is simple to use: just blend it with a small amount of chicken broth, heat and serve.



Mole Poblano Paste, 1 Kg Brick Each Best Sale

Brand:
Angelina's Gourmet
Our Price:
Mole Poblano Paste, 1 Kg Brick Each Compare Price
Angelina's Gourmet®
.0
$14.30 (New)
Usually ships in 2-3 business days

Mole Poblano Paste, 1 Kg Brick Each Customer Rating
:


How to Make a Mole Poblano Sauce : Pureeing Peppers for Mole Poblano Sauce Tube. Duration : 1.43 Mins.



How to puree peppers for making mole poblano sauce; get expert tips and instruction on making traditional Mexican food recipes in this free cooking video. Ex...

Keywords:


Buy Other Cheap Mole Poblano Paste, 1 Kg Brick Each Price Sale


My wife and me decided to get one of Mole Poblano Paste, 1 Kg Brick Each Sale. I found Mole Poblano Paste, 1 Kg Brick Each is no problem as My wife and me ever buy. I would extremely recommend this product My wife and me will buy it again.

You will easily save. Mole Poblano Paste, 1 Kg Brick Each is available. buy Mole Poblano Paste, 1 Kg Brick Each from Amazon.com save more with one day shipping.

If you looking for cheap "Mole Poblano Paste, 1 Kg Brick Each" best prices. You can Buy Mole Poblano Paste, 1 Kg Brick Each Now. Cheap Mole Poblano Paste, 1 Kg Brick Each In Stock. :

26/3/56

Embasa Mild Whole Green Chiles, 27 oz.

Search Offer for . Save more Embasa. Best Buy Embasa Mild Whole Green Chiles, 27 oz. Save Now!. Save up to 35%

Embasa Mild Whole Green Chiles, 27 oz. Cheapest


   Brand: Embasa    List Price : low price to display

Embasa Mild Whole Green Chiles, 27 oz. Description



Whole Anaheim, California or green chiles packed in water. Great Embasa mild Green Chiles (Chilaca) CALIFORNIA PEPPER OR CHILE CALIFORNIA California chiles are also known as Anaheim chiles, New Mexico chiles. Green Chiles or Chilacas. These are mild chiles, when fresh are used for chiles rellenos. They can also be added to casseroles, stews, soups, and sauces. Its a mild heat flavor similar to Ancho, Poblano or Pasilla chiles.



Embasa Mild Whole Green Chiles, 27 oz. Best Buy

Brand:
Embasa
Sale Price:
Embasa Mild Whole Green Chiles, 27 oz. Compare Price
MexGrocer
.0
$7.95 (New)
Usually ships in 1-2 business days

Embasa Mild Whole Green Chiles, 27 oz. Customer Rating
:

Pizza doesn't have to be a high-fat, high-calorie diet destroyer. With the right pizza toppings, pizza can actually be relatively healthy, with all four main food groups represented.

Vegetables are no strangers to pizza. Most "everything" pies include at least mushrooms, peppers, and onions. But there are plenty of other vegetables that add lots of flavor without adding lots of calories. And veggie pizzas can run the gamut from basic to gourmet.

Embasa Mild Whole Green Chiles

Take mushrooms, for instance. If you're pressed for time and not too picky, you can use mushrooms straight from the can or jar. Pre-sliced button mushrooms from your grocery store are a better choice. And for something really special, saute wild mushrooms - shitakes, morels, or chanterelles - in butter and use them to create a savory pizza with a woody flavor that's perfect for autumn. To really intensify the flavor, deglaze the pan with a little Madeira or Marsala wine.

Best Veggie Pizza Toppings

Onions are almost as versatile as mushrooms. Raw red or white onions add a strong taste that stands up well to other bold flavors like kalamata olives or roasted red peppers. Caramelized onions add a sweetness that's a great compliment to salty meats like pancetta or bacon.

To caramelize them, thinly slice a couple of big onions. You'll be amazed at how much they cook down. Melt a little butter in a large saute pan and cook them over low heat. As they begin to soften, add a little chicken stock or wine and keep cooking them until they're a warm, toasty brown. If they dry out, add some more stock and stir. If you want an even sweeter topping, you can sprinkle about a tablespoon of sugar on the onions as they cook.

The whole process can take 30 minutes or more. But the results are worth the effort.

Roasted garlic is another flavor-packed ingredient that's worth the extra effort. To make it, cut the top off a head of garlic and place it in a terra cotta garlic roaster or on some aluminum foil. Drizzle the head with some good-quality olive oil, season with salt and pepper, and bake at 350 degrees for an hour or so.

Squeeze the roasted garlic from the skins and spread it on the pizza crust. Then grate some fresh Parmegiano Reggiano or Grana Padona cheese over it. This is an excellent base for pizzas that don't use tomato sauce.

Peppers can also be used raw or roasted. If you have a gas stove or grill, you can roast the peppers yourself. Just char them with the flame, then put them in a paper bag to steam. Peel off the charred skins, and chop or slice them. Or just buy a jar of roasted red peppers at the store.

Olives pack a lot of flavor in a small package. Canned black olives are relatively mild. But kalamatas and green olives like picholine really command attention. Use them judiciously.

When it comes to tomatoes, San Marzanos are the gold standard. Grown in the shadow of Vesuvius in the Italian region of Campania, they are worth the extra cost. If you can find canned San Marzanos from Italy, buy them. California-grown San Marzanos are also available in better grocery stores.

Make sure you drain them well before using. Or chop and seed fresh, ripe tomatoes. Romas and grape tomatoes are good choices. And sun-dried tomatoes have a wonderful, concentrated flavor.

Artichokes, both marinated and plain, are one of our favorite pizza toppings. A Greek pizza with artichokes, feta, olives, and tomatoes is a delicious alternative to the usual pepperoni. Add shrimp and plenty of fresh herbs like oregano and basil, if you like.

And don't overlook greens. Arugula has a fresh, nutty flavor that's delicious combined with goat's cheese. Saute it before using, pile it on the pizza raw before it goes into the oven, or add it after it's baked. In addition to being tasty and nutritious, the color is beautiful too.

Ditto spinach, which makes a wonderful white pizza. Use garlic and olive oil as the base sauce and then add mozzarella and ricotta, or fontina and Gruyere. Add enough greens, and you can skip the salad.

Even veggies like butternut squash and eggplant make excellent toppings for pizza. So next time your in the produce section of your grocery store, take a look around for inspiration.

Best Veggie Pizza Toppings

Visit bestpizzatoppings.com Look here for more great pizza topping ideas



Buy Other Cheap Embasa Mild Whole Green Chiles, 27 oz. Price Sale



If you looking for cheap "Embasa Mild Whole Green Chiles, 27 oz." best prices. You can Buy Embasa Mild Whole Green Chiles, 27 oz. Now. Cheap Embasa Mild Whole Green Chiles, 27 oz. In Stock. :

25/3/56

3 Unusual Steak Garnishes

When visiting various steakhouses, customers will see a lot of the same steak garnishes. Decorated baked potatoes, curled carrots and molded rice are all pretty to look at. However, there are several other garnish ideas that liven up a steak plate and entice the taste buds. The following five suggestions are unique, healthy and simple to create.

1. Pepper Stuffed With Fruit Salsa

Poblano

Choose a pepper that is smaller than the steak. For example, a large jalapeno pepper will work for a filet mignon cut. However, a poblano pepper is a more suitable size of garnish for larger cuts of meat. Wash the pepper, wrap it in foil and bake it for 10 minutes at 350 degrees. Remove it, allow the pepper to cool and cut a thin lengthwise slice from it. Use a spoon to carefully scrape out the seeds and veins. Rinse the inside out. Chop a mango, a tangerine, a tomato, a small onion and cilantro. Squeeze the juice of one key lime over the mixture. Add a pinch of salt, a pinch of sugar and a pinch of garlic powder. Carefully fill the pepper with the salsa. This combination is filling, and it tastes great with a seasoned steak.

3 Unusual Steak Garnishes

2. Seafood Kebabs

Shrimp skewers often accompany steaks. However, a wider array of seafood creates a much more delicious garnish. For best results, combine three of the following items:

- Lobster
-Scallops
-Oysters
-Mussels
-Tuna
-Swordfish
-Shrimp

The key to making these kebabs successful is to make sure all the seafood pieces are the same thickness. Since not all of these items can be the same thickness, cut the ones that are thicker than the smallest piece. For example, cut tuna and scallops to match the thickness of the shrimp. Place the seafood on a skewer. Soak the skewers in a mixture of 1/4 cup of olive oil, 1/4 cup of water and 1/4 cup of soy sauce. Add the juice from two key limes, a pinch of garlic powder and a pinch of sugar. For best results, grill or broil the kebabs. To add color, use chunks of pineapple, pepper or onion.

3. Star Flower Cucumbers

This garnish is perfect for summer garden parties or spring themes. Star flowers are edible and tasty. They may also be called borage, beebread, talewort or burrage. Be sure to buy ones that are grown and marketed for consumption. Flowers growing wild may have pesticides. These garnishes are simple to make and do not require baking. However, a good paring knife is needed. Gather one small cucumber per guest and two star flowers per guest. Cut the cucumber into perfect slices. Do not peel it. Cut small v-shaped notches all around each piece. Carefully arrange the star flowers and slices. Sprinkle them with cane sugar just before serving.

The taste of the food may be the most important factor, but visual appeal is also very important. Although guests and customers enjoy simple edible sides, they prefer delicious attractive decorations.

3 Unusual Steak Garnishes

With years in the culinary vertical under her belt, Liz now writes about the benefits of eating delicious food.

24/3/56

Grilled Salmon With Harissa Yogurt Sauce

Harissa is a paste from North Africa with all the flavors of the Mediterranean; cumin, coriander, caraway, mint and chilies. It is great as a marinade for grilled lamb, beef, chicken or fish. You can make this with fresh Serrano, cayenne or Habanera chilies. If you're growing chilies in your garden, put up a batch of harissa while they're fresh. If you prefer a milder harissa, use red Ancho chilies (ripe poblano chilies). There certainly is no reason why you couldn't make this Moroccan paste with chipotle peppers (smoked red jalapeno peppers) also. The smoky tones would add another flavor dimension.

The yogurt in the sauce recipe given below will tame the heat of the chilies and the honey and cinnamon will add a touch of sweetness which will also help to caramelize the surface of the salmon when cooking. There's just enough orange juice to give it a sour note and balance the rest of the flavors.

Poblano

Harissa and yogurt makes a tasty dip for sesame coated lamb meatballs. Check out Cat Cora's recipe video at McCormick Gourmet. Chicken tenderloins can be marinated with the harissa and grilled on skewers. Harissa marinated flank steak grilled with fresh eggplant and bell peppers is especially tasty served with your favorite couscous, Mediterranean black bean salad and fresh figs with yogurt and honey.

Grilled Salmon With Harissa Yogurt Sauce

Harissa paste is super easy to make, there's no cooking, and is best made a couple days before using. It will keep in the refrigerator up to 6 weeks. This recipe makes about 1-1/2 cups. It may be doubled or tripled and spooned into hot sterilized jars up to 1/2 inch from rims. Cover with 1 Tbsp olive oil before sealing and refrigerate. This makes an unusual hostess gift or gift for your favorite foodie.

Ingredients for Harissa Paste:
o 1 cup fresh red chilies, seeded, veins removed
o 3 garlic cloves, crushed
o 1/2 tsp sea salt
o 3 tsp coriander seeds
o 3 tsp cumin seeds
o 1-1/2 tsp caraway seeds (or fennel seeds)
o 1/4 cup fresh mint leaves (or 2 tsp dried mint flakes)
o 1/2 cup olive oil

Method:
1. Process chilies, garlic, salt, seeds and mint leaves in food processor until smooth.
2. Reserve 1 Tbsp olive oil and add remaining oil to chili mixture in a steady stream while processor is running.
3. Spoon harissa into a glass jar and drizzle with reserved oil to cover. Seal and refrigerate.

Grilled Salmon with Harissa Yogurt Sauce

Ingredients:
o 1 lb of salmon steaks or fillets, 1 inch thick, cut into 4 portions
o 1 Tbsp Harissa paste (recipe above)
o 1 cup yogurt (Greek style)
o 2 Tbsp honey
o 1 Tbsp orange juice
o 2 tsp orange zest
o 2 tsp grated fresh ginger (use micro-plane grater)
o 1/2 tsp cinnamon (Saigon cinnamon from McCormick's Gourmet Collection)

Method:
1. Salt and Pepper salmon fillets. Fold thinnest end of each fillet to the top of the fillet so that each fillet is relatively the same thickness from end to end.
2. Combine remaining ingredients in a small bowl and whisk to incorporate. Remove 4 Tbsp of sauce for marinade. Chill remaining sauce until serving time.
3. Spoon marinade over top and skin side of each salmon fillet. Let sit for 20 minutes.
4. Place fillets, skin side down, on grill 6 inches from heat source and cook for 3-5 minutes on each side, until both sides are golden brown, turning once. Do not over cook. The center of each fillet should be pink to red depending upon your preference. Cooking it well will dry it out.
5. Serve with a dollop of chilled sauce and garnish with chopped mint if desired.

Notes:
1. You may grill on a flat iron or a non-stick skillet. Drizzle 1 Tbsp olive oil on a hot grill or non-stick skillet. When oil is hot but not smoking place fillets on grill, skin side down. Cook as instructed above.
2. Dried chilies may also be used to make the Harissa paste; just soak dried chilies in hot water to cover for 20 minutes and drain. Process as directed.

Grilled Salmon With Harissa Yogurt Sauce

Other recipes by JoAnn Jagroop at http://thisdamecooks.com

22/3/56

Potential Health Benefits of Peppers

I like peppers. I like cooking with them. I like eating them. I like growing them. The best part about peppers, aside from the great taste, is how good they are for you. Peppers have a spicy image for a very good reason. They can make an otherwise bland dish tasty, and they come in such an array of colors, peppers also make an aesthetically appealing addition to any dish. Peppers also provide a decent amount of fiber, an important part of our diets.

All peppers are rich in vitamins A, C, and K, but red peppers are simply bursting with them. The antioxidants found in peppers help to prevent cell damage and diseases related to aging plus they support your immune function. Peppers also help reduce inflammation such as that found in arthritis and asthma.

Poblano

Red peppers are a good source of lycopene (a carotenoid), which is earning a reputation for helping to prevent prostate cancer as well as cancer of the bladder, cervix, and pancreas. Another carotenoid found in peppers, beta-cryptoxanthin, during research has shown promise for helping to prevent lung cancer related to smoking and secondhand smoke.

Potential Health Benefits of Peppers

The fire in hot peppers comes from capsaicin, which acts on pain receptors, not taste buds, in our mouths. We find capsaicin in the white membranes of peppers, as well as the seeds. Capsaicin in hot peppers can decrease blood cholesterol and triglycerides, boost immunity, as well as reduce the risk of stomach ulcers (hot peppers used to be thought to aggravate ulcers).

One other bonus to both hot and sweet peppers is they contain additional substances that have been shown to increase the body's heat production and oxygen consumption for about 20 minutes after eating, thus helping your body to burn extra calories which translates into helping weight loss. (One of the reasons I like peppers!)

The "heat" in various peppers is measured using the Scoville Heat Unit. The number of Scoville heat units indicates the amount of capsaicin present. Numerical results for any variety of pepper can be dependent on many things: cultivation conditions, uncertainty of the laboratory methods used to assess the capsaicinoid content, seed lineage, climate (humidity can be a big factor), and even soil composition (this is especially true of habaneros).

The following list shows the ratings of some of the various peppers.

Scoville heat units -- Examples

15,000,000-16,000,000 -- Pure capsaicin

5,000,000-5,300,000 -- Law enforcement grade pepper spray

855,000-1,463,700 -- Infinity Chilli, Naga Jolokia pepper (ghost chili)

350,000-580,000 -- Red Savina habanero

100,000-350,000 -- Habanero chili, Jamaican hot pepper

50,000-100,000 -- Bird's eye chili

30,000-50,000 -- Cayenne pepper, Ají pepper, Tabasco pepper

10,000-23,000 -- Serrano pepper, Aleppo pepper

2,500-8,000 -- Jalapeño pepper, Guajillo pepper, New Mexico varieties of Anaheim pepper, Paprika (Hungarian wax pepper), Tabasco sauce

500-2,500 -- Anaheim pepper, Poblano pepper

100-500 -- Pimento, Peperoncini, Banana pepper

0 No significant heat -- Bell pepper

Regardless of the actual "heat" one feels when eating peppers, the addition to any dish when cooking is remarkably beneficial.

SPICY CHICKEN RIGATONI

6 ounces rigatoni

3 roma tomatoes, diced

2 tablespoons Italian parsley, chopped

2 tablespoons cilantro, chopped

2 tablespoons fresh basil, chopped

2 cloves garlic, chopped, divided

2 small cans Spicy V-8 juice

8 ounces chicken (breast or thighs, boneless) cut in cubes

¼ cup onion, diced

1 jalapeno, chopped

½ teaspoon cayenne pepper

Black pepper, freshly ground to taste

Cook rigatoni per package instructions, drain and place in a casserole dish. (Keep warm.)

In a skillet sprayed with extra virgin olive oil, sauté the tomatoes, parsley, cilantro, basil and one chopped garlic clove. Cook on medium heat for 3 minutes, being careful not to burn the garlic. Add the V-8 juice and simmer on low heat for 12-15 minutes. Pour over rigatoni. (Keep warm.)

In another skillet sprayed with extra virgin olive oil, place the chicken, onion, jalapenos, and remaining chopped garlic clove. Sprinkle with cayenne pepper and cook on medium heat until check is almost done. Add freshly ground pepper and continue to cook for 3 minutes more. Combine with other ingredients in the casserole dish and either serve immediately. This dish can also be made ahead and reheated easily in a 350 degree oven.

I really like making (and eating!) this dish. The flavors of each ingredient go well together. It can be rather time consuming (45 minutes to 1 hour prep and cook time), but the effort is worth it! The best part is because of the agreement my husband and I have (I cook, he cleans up after me), making this gives me the opportunity to get lots of dishes dirty!

Potential Health Benefits of Peppers

Paula McCormick loves to cook and try new recipes. She also likes finding new gadgets to use in her kitchen. You can find more recipes and information at http://www.cookwarecookingutensils.com/blog.php

21/3/56

Mole Sauces by San Angel Red Mole Sauce 12 oz

Buy Price for Compare Price. Selection of San Angel Mole Company. Choose Mole Sauces by San Angel Red Mole Sauce 12 oz For Sale. Save up to 50%

Mole Sauces by San Angel Red Mole Sauce 12 oz Disappoint.

Mole Sauces by San Angel Red Mole Sauce 12 oz

Mole Sauces by San Angel Red Mole Sauce 12 ozReview

:




   Brand: San Angel Mole Company

Cheap Mole Sauces by San Angel Red Mole Sauce 12 oz Specifications



  • San Angel Red Mole is our version of Puebla's Mole Poblano.
  • Traditionally served with chicken and turkey, it also complements pork and makes an interesting side dish when tossed with roasted squash.

Mole Sauces by San Angel Red Mole Sauce 12 oz Low Price



San Angel Mole makes a line of three sauces: Red Mole, Black Mole and Cascabel Sauce. San Angel Red Mole is our version of Puebla's Mole Poblano. Traditionally served with chicken and turkey, it also complements pork and makes an interesting side dish when tossed with roasted squash. Ingredients: Water, chili peppers, onion, bananas, tomato, bread, wheat flour, sugar, salt, peanuts, chocolate, garlic, oil, spices, xanthan, gum. Size: 12 oz jars



Mole Sauces by San Angel Red Mole Sauce 12 oz Best Price

Brand:
San Angel Mole Company
Our Price:
Mole Sauces by San Angel Red Mole Sauce 12 oz Compare Price
No More Store to Compare.


My wife and me deal Mole Sauces by San Angel Red Mole Sauce 12 oz Free Shipping. I think Mole Sauces by San Angel Red Mole Sauce 12 oz is very good as My wife and me ever buy. I would highly recommend this My wife and me will purchased it over again.

It very worth as I ever buy. Mole Sauces by San Angel Red Mole Sauce 12 oz is in stock. purchased Mole Sauces by San Angel Red Mole Sauce 12 oz from Amazon.com save more with one day shipping.

If you looking for cheap "Mole Sauces by San Angel Red Mole Sauce 12 oz" best prices. You can Buy Mole Sauces by San Angel Red Mole Sauce 12 oz Now. Cheap Mole Sauces by San Angel Red Mole Sauce 12 oz In Stock. :

20/3/56

All About Peppers

Where did peppers come from?

One of the most common geniuses of peppers, known as the capsicum, is thought to have been in existence millions of years ago in present-day Bolivia, according to the Chicago Botanic Garden's Information and Resources. But, the first known cultivation of peppers happened in Mexico and Central, as well as South America 10,000 years ago. The probable spread of these crops from Bolivia to these areas is attributed to birds. The capsicums existed mainly in the Americas until about 1600. Christopher Columbus' voyages were helpful in spreading capsicum peppers throughout the world.

Poblano

The original peppers were tiny and round, unlike most of today's peppers which are long and larger.

All About Peppers

What can I do with peppers?

Most commonly, peppers have been used to spice up generally boring foods like rice or corn. Through the years though, people have come up with a whole slew of uses for peppers from making pepper jelly, to using ornamental peppers for garlands. Here's a list of the most interesting as well as some of the more common uses for peppers:

Pickled Peppers

Pepper Jelly - Dried Apricot Jalapeno Jelly

Roasted Peppers

Adding Peppers to pasta dishes

Hot Sauce

Pepper Garlands/Decorations

Using peppers in stirfry

Pepper vinegar

Pepper spray (animal deterrent for plants)

What different types of peppers are there?

There all sorts of classifications for peppers. There is the scientific classification method that uses the genus and species name: The most commonly known and cultivated genus of peppers is the capsicum, whereas the five most common species of peppers (all within the capsicum category) include: chinense, frutescens, pubescens, annum, and baccatum. All of these types of peppers are also labelled chillies.

There is the usage method which categories various peppers into hot, sweet, or ornamental. And then, there is the location-classified method that is what gives some peppers its actual name.

Here's a basic list of some of the varieties of the mentioned species of peppers you might see in your local grocery stores:

Bell pepper

Anaheim pepper

Fresno

Poblano

Habanero

Cubanelle

Chipotle

Jalapeno

Serrano

Mariachi

Aside from the different colored bell peppers used in stirfry, many of these other peppers are considered hot peppers.

How can you tell how hot a pepper is?

The range of spiciness for peppers is measured in scoville units. Wilbur Scoville developed a scale to help determine this very issue and measure pepper pungency in 1912. The higher the number of scoville units, the hotter the pepper. Here's a basic Scoville Scale. that shows habaneros trumping chipotles and jalapenos as the most commonly known hottest pepper.

Health Effects

Regular pepper consumption is thought to have both good and bad effects on one's health. One of the most clear effects of eating peppers is what it does for congestion. Eating peppers, especially those hot ones, will help clear up your nasal passages in no times (as will most spicy foods!)

According to a University study, consuming peppers regularly can help the body control its amount of insulin, which would be very beneficial for diabetics. Other studies show though that pepper digestion can increase the risks of stomach cancer, but the definite answer remains unclear. Research has also been linking peppers to helping stop the spread of prostrate cancer in some men.

Pepper Recipes (see Recipe4Living.com for the following:)

Pepper Sauce

Basic Salsa

Salsa Cruda

Crowd Pleasing Chili

Roast Beef and Red Pepper Sandwiches

Impossibly Easy Roasted Red Peppers and Feta Cheese Pie

Tangy Lemon Pepper Shrimp

Stuffed Peppers

Pepper Herb Grilling Rub

Sources:

Chicago Botanic Gardens

The Scoville Scale

TheChilliKing.com

All About Peppers

Hillary Marshak is a writer and editor for Recipe4Living.com, an up and coming recipe sharing Website. For more articles like this, or for a large collection of recipes, visit the site at http://www.Recipe4Living.com

19/3/56

Puebla, Mexico Travel Tips

Puebla was one of the first cities established by the Spaniards which was not built upon the ruins of conquered indigenous settlements making it the most European of all the colonial cities. This led to the rapid development of the Spanish culture and traditions in Mexico. The Spaniards elected an ideal location for their new city, between one of Mexico's major port cities, Veracruz, and the capital, Mexico City, which made Puebla one of the most important cities in the colonial period.

The population of Puebla was 1,290,094 in 2000. Locals are called Poblanos. The indigenous language of the region, Náhuatl, is still spoken in some areas of the Puebla Valley. The busy city of Puebla, Mexico lies approximately 129 km southeast of the country's capital, Mexico City and sits at approximately 2,149 meters above sea level. Only 8 years after the city's founding, Puebla was well on its way to becoming an important industrial, cultural, and educational center. Puebla is well-known for its characteristic colonial architecture, flavorful cuisine, exquisitely decorated Talavera pottery, onyx figures, and unique textiles.

Poblano

PUEBLA'S NICKNAMES

Puebla, Mexico Travel Tips

Puebla has a diverse history as shown in its many nicknames, Angelopolis (City of Angels), City of Tiles, and Heroic City of Zaragoza.

According to fable, a band of angels appeared before one of the founders of Puebla, Bishop Julian Garcés, instructing him on where to locate the new city. Consequently, Puebla has been known as Angelopolis or the City of Angels.

At the Battle of Puebla, only four decades after Mexico's independence, General Ignacio Zaragoza's army defeated the French expeditionary forces on May 5, 1862. The much celebrated holiday, Cinco de Mayo and Puebla's new nickname, Heroica Puebla de Zaragoza, are results of the Battle of Puebla. The citizens of Puebla sided with the French refusing to help the Mexican soldiers. This infuriated Ignacio Zaragoza to write a letter back to Mexico City petitioning to burn down the city. The officials in Mexico City weren't quite as angry with the Poblanos for not helping the Mexican troops; and instead of having the city torched, they decided to give the city a mockery nickname, Heroic City of Zaragoza, as punishment.

Talavera has been produced in the city since its foundation, and any visitor to Puebla will quickly notice the exquisite pottery that lines many of the churches and streets of the city giving the city yet another nickname, the City of Tiles. This pottery is known as Talavera Poblana, named after the Spanish city, Talavera de la Reina.

TOURISM

Puebla is situated in a moderate climate with sunny day and cool nights. Daytime temperatures generally range from 21.1 - 26.6 degrees Celsius cooling down to 4.4 - 10 degrees Celsius at night. From November to March rainfall is almost obsolete. However, from April through October afternoon rain showers are quite common.

The city streets of Puebla are laid out systematically. Streets running East or West are even-numbered north of El Zocalo, the center square and odd-numbered to the south. Streets running North or South are even-numbered to the east of El Zócalo and odd-numbered to the west.

There are numerous things to do in the city for travelers and tourists. Tours through historic downtown Puebla are given on double-decker busses letting tourists enjoy the city's architecture, museums, and monuments without the trouble of finding those places on their own. Some of the most popular sites to visit are the African Safari Zoo, the Amparo Museum, and the pyramid of Cholula. The pyramid of Cholula is the largest by base-size and total volume in the New World. The National Museum of Mexican Railroads and the Chihuahua Pacific Railway are also two stops that many visitors make while in Puebla. At the National Museum of Mexican Railroads you can find old steam engines, passenger coaches, diesel engines, and cabooses. The Automobile Museum is a must stop for anyone with love for rare and classic vintage cars. The Automobile Museum houses the Popemobile which was used by John Paul II on one of his visits to Mexico. El Barrio del Artista, located in downtown Puebla, is exceptional for viewing and purchasing great works of art created by local artists.

Built in a mixed neoclassical style, the Puebla Cathedral is one of the most astonishing colonial structures in Puebla. Another impressive structure is the Capilla del Rosario in the Iglesia de Santo Domingo. The Capilla del Rosario, inlaid with gold, is a wonderful example of Mexican baroque. The Biblioteca Palafoxiana, located in the Casa de la Cultura, is a baroque-style library. The library houses 42,000 volumes donated on September 5, 1646 by Spanish bishop Juan de Palafox y Mendoza. The volumes are beautifully displayed in a carved wood setting.

There are many fascinating archeological sites around the Puebla Valley. The Texcal Cave, near Lake Valsequillo, became a home to humans around 7,000 B.C. Another captivating site is the Tenapa Pyramid in Cholula, which is one of the largest pre-columbian structures in the Americas with a height of 1,315 feet. Another archeological site worth visiting are the polychrome murals at the fortress of Cacaxtla. The polychrome murals date from 600 - 1100 A.D. and are located in the adjacent state of Tlaxcala.

Situated in the Trans-Mexican volcanic belt, the Puebla Valley is the home of many intriguing geologic features. Four volcanoes, Popocatépetl standing at 17,883 feet above sea level, Iztaccíhuatl standing at 17,338 feet above sea level, La Malinche standing at 14,632 feet, and Citlaltépetl, also known as the Pico de Orizaba, standing at 18,855 feet above sea level, surround the city of Puebla creating an impressive view. Popocatépetl is an active volcano, occasionally spouting water and ash from its core. Snow-capped Popocatepetl and Ixtaccihuatl are located approximately 40 kilometers east of Puebla. La Malinche is situated north of the city and Citlaltepetl is situated to the east. The Valley of Puebla is home to three rivers, the Atoyac, the Alseseca, and the San Francisco River. The Atoyac River runs through the northern, eastern, and southern portions of the Puebla Valley. The Atoyac River flows into the Lake of Valsequillo.

El Centro Histórico, is comprised of approximately 100 blocks in the middle of the city, however, the majority of historic sites lie within a four-block radius of El Zócalo, the central square. In the historic center of Puebla you can find many Spanish colonial-style buildings. Several buildings were severely damaged in the earthquake of 1999. However, most of the historical buildings have been restored while only a few were left in unrepairable condition.

LOCAL CUISINE

Two of Puebla's most popular dishes are mole sauce and camote. Mole, which is known as Mexico's national dish, is a spicy cinnamon chocolate sauce served with turkey or chicken, and Camote is baked sweet potatoes topped with crème. Other popular Poblano dishes include chiles en nogada, which is meat-stuffed chilies covered in a walnut sauce and pomegranate seeds, and tacos arabes, which is seasoned pork served in puffy wheat tortillas. A traditional Poblano beverage is rompope, an egg and rum based drink similar to eggnog drank in the United States. The chalupa, a corn tortilla topped with salsa, onions, and meat is also very popular in Puebla.

EDUCATION

Today, there are many options for students in Puebla, with more than 20 universities located within the city. Puebla and its surrounding metropolitan area is home to many top universities, including the state university, Benemérita Universidad Autónoma de Puebla (BUAP), the Universidad de las Américas, Puebla (UDLA), the Universidad Iberoamericana (UIA), Tecnológico de Monterrey (ITESM), Universidad Anáhuac, Universidad Madero(UMAD), Universidad del Valle de México (UVM), and the Universidad Popular Autónoma del Estado de Puebla (UPAEP).

HEALTH & SAFETY

If you plan to visit Puebla, you should be aware of some health and safety precautions so that you may enjoy your trip to the fullest. You should not consume tap water in Mexico. With that in mind, you should also be very cautious of home-made beverages, such as horchata and jamaica, and water-based desserts, such as ice-cream, snow-cones, gelatins, and popsicles sold by street vendors. Also, you may want to request your beverages without ice. If you are unsure of the beverage, it is best to get a bottled water or soda. You may consume fruits with skins or hulls such as melons, oranges, peaches, and bananas. Strawberries should be avoided since they are grown on the ground and cannot be peeled.

You should carry Pepto-Bismol tablets, antacid tablets, a small bar of soap, and plenty of towelettes or tissue with you at all times. Many public restrooms do not provide tissue or soap; so you will want to keep these two items handy. Toilet paper should be tossed in the waste basket and not in the toilet due to the out-dated sewage system.

CURRENCY

The majority of stores only accept Mexican pesos as payment. Therefore, you should always carry plenty of cash for shopping, taxis, buses, etc. Many stores will not accept bills larger than 0 pesos which is approximately USD. You will want to carry around 0 Mexican pesos in small change for buses, taxis, and tips. You may exchange your traveler's checks at any large bank, but traveler's checks are not recommended due to extremely long waiting periods. The banks in Mexico always have extremely long lines due to the use of cash, instead of checks and cards and the lack of people using internet banking and automatic check deposit. However, if you must go to the bank, you should draw your number, sit down, read, and wait your turn. It is not unusual to wait an hour and even sometimes two hours before the clerks can attend you. The line for the ATM is much shorter. It is advisable to withdraw only small amounts of money at a time. You may use your credit or debit card to make withdrawals from an ATM. However, you should call your bank or credit card agency to inform them that you will be traveling out of the country so that they can activate your card for other countries if needed.

Puebla is an ideal place to vacation, to learn Spanish, or even to relocate with its moderate climate, great location, delicious cuisine, and friendly residents!

Puebla, Mexico Travel Tips

We hope that you enjoyed this article about Puebla, Mexico and that you will find it useful on your journey into Mexico. We invite you to visit our website [http://www.lacasamexicana.us/], where you will find high-quality talavera pottery made in the studio of Tomas Huerta [http://www.lacasamexicana.us/mexican-talavera-pottery.htm] in Puebla, Mexico.

18/3/56

Two Mexican Corn Salsa Recipes And A Cucumber Salsa Recipe

Mexican cuisine and salsa go hand in hand. In fact, there are numerous variations of salsa to fit almost any dish. Whether you like your salsa hot or mild, chunky or smooth, red or green, there is a salsa recipe out there that is perfect for you. The ingredients are what make different salsas unique. So remember, salsa can be made from any ingredient and can fit any taste.

Avocado-Corn Salsa

Poblano

This recipe produces 3 cups of salsa. The avocado and corn together make a tasty salsa that can be served over anything. A great tip is to roast the corn before making the salsa to create an even better variation of the recipe. This luscious salsa goes great paired with grilled fish and chicken or served with tortilla chips.

Two Mexican Corn Salsa Recipes And A Cucumber Salsa Recipe

What You Need:

4 ears fresh yellow corn ¾ cup water 1 medium tomato, chopped 1 jalapeno pepper, seeded and chopped ¼ cup chopped red bell pepper 1/3 cup chopped purple onion ¼ cup chopped fresh cilantro 1/3 cup white wine vinegar 2 tablespoons lime juice ½ teaspoon salt 1 large avocado

How To Make It:

Cut corn kernels from cob into a saucepan. Add ¾ cup water, and bring to a boil. Cover, reduce heat, and simmer 6 to 7 minutes. Drain and place in a bowl.

Stir in tomato and remaining ingredients. Cover and chill for 8 hours, if desired.

Serve as desired.

Black Bean-Corn Salsa

This recipe makes 8 cups of salsa. A great tip is to roast the corn beforehand. The roasted corn gives the salsa an extra crunch and is delicious. This salsa goes great served with tortilla chips.

What You Need:

3 ears fresh yellow corn ¾ cup water 3 medium tomatoes, peeled and finely chopped 2 15-ounce cans black beans, rinsed and drained 2 jalapeno peppers, seeded and minced 1 cup chopped fresh cilantro 1/3 cup lime juice ¼ teaspoon salt ¼ teaspoon pepper 2 firm avocados, peeled and finely chopped

How To Make It:

Cut corn kernels from cob into a saucepan. Add ¾ cup water, and bring to a boil. Cover, reduce heat, and simmer 6 to 7 minutes. Drain and place in a large bowl.

Stir in tomato and next 6 ingredients. Cover and chill.

Stir in avocado. Serve as desired.

Cucumber Salsa

This salsa is great during the summertime with its fresh ingredients. The recipe yields 1 ½ cups. Feel free to serve this with grilled chicken or fish, hot dogs and omelets. A sprig of fresh cilantro makes a nice garnish for this recipe.

What You Need:

1 large cucumber, chopped 1 garlic clove, minced 1 tablespoon diced poblano chili pepper 1 tablespoon diced purple onion 2 tablespoons diced red bell pepper 1 tablespoon chopped fresh cilantro 1 tablespoon lime juice 1 teaspoon olive oil ¼ teaspoon salt 1/8 teaspoon pepper

How You Make It:

Combine all ingredients in a medium bowl. Cover and chill.

Garnish, if desired. Serve as desired.

Two Mexican Corn Salsa Recipes And A Cucumber Salsa Recipe

Salsa is used in a lot of easy Mexican recipes. Instead of using store bought salsa, trying finding a great salsa recipe, and make it yourself.

MexicanFoodRecipes.org When it has to be Real Authentic Mexican Food

Chili Rellenos Recipe For Mexican Food Lovers

Do you enjoy good Mexican food? If you do, I'm sure you've had Chili Rellenos (pronounced Ree-lay-nos). And, if you haven't, you don't know what you're missing. I'm going to give you instructions on how to make a delicious Mexican dinner with my own Chili Rellenos Recipe that will impress your family and your friends.

Now, you can only get Chili Rellenos at a true Mexican restaurant. You're not going to find these at Taco Bell or any other fast food joint. Probably because it requires more preparation time and won't qualify for a quick drive-up and take out item.

Poblano

The main ingredient of the Chili Rellenos Recipe is the Poblano Pepper. This is a mild pepper that is of good size (approximately 5 inches to 6 inches) that can be stuffed easily with your favorite cheese or mixture.

Chili Rellenos Recipe For Mexican Food Lovers

First of all, the chili peppers have to be roasted and the outer skin peeled off. Then gently slice the pepper lengthwise and remove the seeds. Now you are ready to stuff the poblano. Although you can stuff the peppers with several mixtures, I use Monterey Jack cheese. You can use others, including Pepper Jack cheese, to "kick the heat up" a few notches. Cut slices off a block of cheese and stuff it into the Poblano pepper, being careful not to overstuff it.

The next step is to close the poblano with toothpicks, dust it in flour then dip them in a egg batter mixture made of egg whites whipped into a meringue texture. Mix up the egg yolks with a tablespoon of flour and add to the meringue mix.

The final step is to gently place the batter-dipped, stuffed poblanos into hot vegetable oil and cook, on both sides, until a light golden brown. Don't just drop the chili rellenos into the oil because splashing oil can cause severe burns and possibly a fire.

If you are going to eat the chili rellenos right away, put a slice of cheese on top of them and smother them with your favorite hot sauce. If you are going to eat them later, put them in the refrigerator covered with a paper towel. The next day (or days later) you can top them with a slice of cheese and pop them into the microwave. Just as good eating as when they were just cooked.

There you have it! Add some authentic Mexican refried beans from my refried beans recipe, top it with some "lip scorch'n hot sauce and you have a great tasting Mexican dish with my Chili Rellenos Recipe.

Chili Rellenos Recipe For Mexican Food Lovers

Rick Thomas is a former owner of 23 restaurants including 3 Mexican restaurants. Rick enjoys cooking specialty foods like Chili Rellenos, refried beans and making hot salsa. If you would like more Mexican recipes, along with pictures, please visit my site at [http://ez-recipes.info/Chili_Rellenos_Recipe.htm]

17/3/56

King Ranch Chicken Casserole - Texas' Favorite and Most Loved Casserole Recipe

King Ranch Chicken is probably the most well-known and loved casserole in Texas. But how chicken and the King Ranch came together is unknown to this day.

The King Ranch, the largest ranch in the Texas, is known for its cattle breeding and oil and gas reserves. But chicken has virtually no association with this ranch. Despite this mystery, this classic chicken casserole recipe is a part of Texas food tradition that should be experienced by all.

Poblano

King Ranch Chicken Casserole Recipe

King Ranch Chicken Casserole - Texas' Favorite and Most Loved Casserole Recipe

Ingredients

Sauce:

2 tablespoons unsalted butter

2 garlic cloves

1/4 teaspoon quality chili powder

Pinch of ground cumin

2 tablespoons all-purpose flour

3/4 cup unsalted chicken stock

1/2 cup milk

2 tablespoons sour cream

salt and pepper to taste

Filling:

1 tablespoon unsalted butter

1/2 medium green bell pepper, chopped

1/2 medium onion, chopped

1/4 cup fresh green New Mexican or poblano chile, chopped

8 ounces fresh mushrooms, chopped fine

1/2 cup canned diced tomatoes

2 tablespoons pimientos

Vegetable oil for frying

8 corn tortillas

3 cups shredded cooked chicken, diced

1 1/2 cups grated mild cheddar cheese

1/4 cup sliced scallions

1/4 cup sliced pimiento-stuffed green olives

Directions

Preheat oven to 350 degrees F. Grease a 9" x 12" baking dish.

In a medium skillet, melt the butter. Add the garlic, chili powder, and cumin, and saute for a couple of minutes. Sprinkle in the flour, stirring. Slowly pour the chicken stock and milk into the skillet, stirring continuously to avoid lumps. Simmer the sauce for about 3 minutes, or until it has thickened.

Stir in the sour cream, salt, and pepper. Reserve the sauce for later. (The sauce can also be made ahead and refrigerated.)   

To make the filling, melt the butter in a skillet. Add all of the rest of the filling ingredients, and saute until softened and combined well. Reserve the filling.

Heat about 1/2 inch of the oil in a small skillet. With a pair of tongs, dunk each tortilla into the oil for a few seconds, or just long enough to soften them.

In the baking dish, layer half the tortillas and chicken a third of the sauce, and one half each of the filling, the cheese, scallions, and olives. Spoon over another third of the sauce, then repeat the layering of the remaining ingredients. End with the last of the sauce.

Bake the King Ranch chicken casserole for 30 minutes, just until it is heated throughout, and bubbly. Serves 6.

King Ranch Chicken Casserole - Texas' Favorite and Most Loved Casserole Recipe

Billy is the writer and editor for Food in Texas, a website devoted to the celebration of traditional homemade Texas Food. With simple recipes and cooking ideas that bring out the best in classic Texas cuisine, Food in Texas is creating its own culinary legacy.

Food In Texas [http://www.foodtexas.com].

16/3/56

The Mexican Dinner

Mexican Food is a fantastic way to spice up your family dinner any night of the year. From traditional Enchiladas to Tamales, Mexican Food offers a flavorful yet healthy alternative to the normal everyday meal. Often, this food is extremely easy to prepare, and can be made with items that are easy to find in most markets. I can enjoy Mexican food every day of the year and ALWAYS find new dishes and new ways to prepare it.

Let's look at some of the important menu items in a typical Mexican dinner:

Poblano

    o    Tortillas

The Mexican Dinner

Tortillas have been the staple food of countless generations of Mexicans and can be made of flour (common in the north) or maize (the traditional method and still most common in the south). Tortillas are mostly served alongside a meal as bread would be and are also used in many usual dishes, rolled and baked for enchiladas, fried for tacos or grilled for quesadillas.

    o    Frijoles (beans)

They are a good source of protein. These different varieties of beans are most commonly boiled and fried. Beans can be a major component in a meal or served as a garnish.

    o    Chilies

Usually, the bigger the chili is, the milder is its flavor. While large Poblano chilies are stuffed and served as a main course, the small habañero is ferociously hot. Quick tip: for asking if a dish is spicy, say "es picante?" In fact, hotel menus often specify dishes that may not suit the palates of tourists.

    o    Guacamole

This is an avocado mashed with onions, chilies and cilantro (coriander) and served as a dip or as a garnish.

    o    Salsa

A salsa is essentially simply a sauce, although it is commonly related with the red or green mix of tomatoes, chili, onion and cilantro served as a relish or a dip. Just be a bit cautious of 'salsa habañero' in seemingly harmless bottles like small jars of ketchup, and try just a little salsa first.

    o    Ceviche

A raw fish marinated in lime juice, mostly in a chopped salad.

    o    Chiles Renellos

Big Poblano chilies are stuffed with cheese or spicy meat (picadillo). The chilies are generally mild, though the sauce could be hot.

    o    Enchiladas

Tortillas covered in a tomato and chili sauce and stuffed with vegetables, chicken or pork and then folded and baked. Even with the chili content, enchiladas are fairly mild. Enchiladas suizas are topped with sour cream.

    o    Huachinango

Red Snapper is a common feature on the menus at coastal resorts. It is often available 'al gusto', cooked in a choice of methods.

    o    Quesadillas

These are tortillas stuffed with cheese which are folded and grilled. It's a basic dish mainly served with beans or a small salad and suits those who want to avoid anything spicy.

    o    Mole sauce

A mole sauce is a wonderfully rich sauce made with an uncommon combination of chocolate, chilies and several spices. It can be either red or green depending on the ingredients. The moles of Puebla and Oaxaca are mostly famous, hence the terms 'mole poblano' or 'mole oaxaqeño'. This sauce is mainly served over chicken, even though turkey is more traditional.

    o    Pipían sauce

Pipian sauce is another of Oaxaca's specialties and is green in color and made from pumpkin seeds. It is mainly served over chicken.

    o    Poc Chuc

Its a Yucatecan specialty in which pork fillet is cooked with tomatoes, spices and onions.

    o    Pollo Pibil

Another of Yucatecan specialty, Pollo Pibil is not usually found outside of this region. It traditionally comprises of chicken marinated in orange and spices and then barbecued in banana leaves.

    o    Tacos

Tacos are tortillas fried till these are crispy. These are served with various fillings.

    o    Tamales

Tamales are cornmeal paste wrapped in banana husks or corn and are mostly stuffed with chicken, turkey or vegetables and then steamed.

    o    Tortas

These are Mexican sandwiches, often large rolls with large fillings.

    o    Tostadas

Thin and crisp tortillas served with guacamole, sour cream, chicken and chilies.

Majority of present day's Mexican cuisine is based on traditions of Native Americans, including the Aztecs and Mayans, combined with cooking procedures brought by Spanish colonists. For instance, Quesadillas are a flour or corn tortilla with cheese (mostly a Mexican-style cheese such as Queso Fresco), beef, chicken and pork. The native part of this and several other traditional foods is the chile pepper. Foods like these are very colorful because of the rich variety of vegetables such as red peppers, green peppers, chiles, broccoli, cauliflower, and radishes in Mexican food.

Interestingly, Mexican food tends to vary by region owing to different local climate, geography and ethnicity among the native inhabitants. Also these different populations were influenced by the Spanish to varying degrees. The northern region is known for its beef production and meat dishes and southeastern Mexico for its spicy vegetable and chicken-based dishes.

There are more exotic dishes, cooked in the Mayan or Aztec style, with ingredients from iguana to rattlesnake, spider monkey, deer and some insects. This is commonly known as comida prehispanica or prehispanic food and though uncommon, is still relatively well known.

Mexican cuisine combined with southwest United States's foods to form Tex-Mex cuisine.

Another subtle version of Mexican food is the New Mexican Food, which is prevalent in New Mexico, US.

The Mexican Dinner

Mateo Gomez is a Mexican Food lover and founder of AllAboutMexicanFood.com. For another great mexican food recipe, be sure to check out AllAboutMexicanFood.com.